Another recipe with Yong Chun vinegar !
If you read my previous post on Chinese potstickers and it made you want to cook, now you end up with a bottle of black vinegar and you might not know what to do with it other than using it for a dipping sauce.
Here I offer you a recipe for stir-beef with onions, very easy to make. The interest lies in the marinade, the sauce, made with black vinegar among other things, which you can use to make other dishes with Asian flavors. For my part, I often use this sauce to cook my wok. It’s excellent !
Stir-beef with onions is a great classic of Asian food. This dish is also very popular in Asian restaurants in the West. It is prepared in a wok over high heat. This way of cooking typical of Chinese food is widely used throughout the Far East. I really like cooking in a wok, it’s quick and balanced since you can mix meat (fish or egg), vegetables and cereals in the same dish. By changing the ingredients, the possibilities are endless and this allows you to cook by adapting to the seasons, tastes and individual desires.
According to my guests who have tasted my woks, they are not so bad … but I remain an amateur who tries to perfect his recipes. Again, I consider cooking to be Kung Fu too. It’s a state of mind, we focus on the job and we try to improve each time to delight our guests !
If you are in the surroundings of Marseille and want a good wok with fresh, quality products, I strongly advise you to go meet my buddies, “Masters in Wok’n’Bowl”, and other specialties. Links👇 🥡 :
The recipe I suggest below is relatively easy to prepare. Do not hesitate to use the marinade/sauce to make a wok with other ingredients.
Recipe of stir-beef with onions
- 200 g of beef (rump steak or flank steak)
- 2 yellow onions
- 6 tbsp. soy sauce
- 2 tbsp. black vinegar
- 2 tbsp. of sunflower oil
- 2 tbsp. of sesame oil
- 2 teaspoons of cornstarch
- 2 teaspoons of ground black pepper
- 2 tbsp. white sesame seed
- 1 small bunch of fresh coriander
- 120/140 g of white rice to accompany the dish, to be prepared separately
- 2 teaspoons of black sesame seed for garnish on the rice
Prepare the marinade in a salad bowl by mixing the soy sauce, black vinegar, sunflower oil, sesame oil and cornstarch.
Cut the beef into thin slices (about 4 cm long and 2 cm wide).
Add the beef to the marinade and set aside until cooked through.
Cut the onions into thin strips.
Chop the coriander.
Collect the beef with a skimmer and reserve the marinade for the end of cooking.
Brown the beef in a wok with sunflower oil heated over high heat. When the beef changes color, remove it from the wok and set aside for the end of cooking.
Brown the onions in the wok, if necessary add more oil, for 2 minutes. Add a little marinade and let brown for 1 minute.
Add the beef, the rest of the marinade, black pepper, sesame seeds and chopped coriander. Mix everything for 1 or 2 minutes.
It’s ready !
To be enjoyed immediately, accompanied by white rice.